Mole Rojo de Pollo - How to make Red Chicken Mole
Mole is a unique classic dish in our family. Some mole recipes can have many ingredients, some up to 38 ingredients. This recipe I simplified it by using the base of what Mole is. This dish is packed with flavors, sweet, savory and most of all delicious!
4 to 6 chicken quarters
4 California or Guajillo chili pods
4 Chile de Ancho/Pasilla
1/4 large or 1/2 a med/small onion
2 roma tomatoes
3 Garlic cloves
1 plum (substitute 1/2 cup of raisins, 4-5 prunes)
1/2 cup Almonds (substitute peanuts, peanut butter, cashews, sesame seeds, pine nuts)
1 bar of Abuelitas chocolate or 1 Hershey bar (if you want it less sweet, use a half a bar)
2 tsp Oregano
1 tsp ground cinnamon
1 birote or bolillo roll
In a large pot filled halfway with water, add in some Knorr's Chicken bouillon and add chicken pieces.
Bring to a boil, and cook for about 20 minutes or until all of the chicken temps to an internal temperature of 165 degrees F.
While the chicken is cooking, you can boil the chili's for 15 mins and letting steep for 10 minutes.
In a blender, add all of the sauce ingredients and blend well. The end results of the sauce should be thick like a loose paste.
In a sauce pan, add in the mole sauce. We want to cook it for a few minutes over med/low heat just to take the spicy bite off from the onion and garlic.
After about 5-6 minutes, your sauce is done and all you have to do is season with salt to your taste.
Pour the sauce over the chicken and serve with Mexican rice, side salad or refried beans.
Recipes that go great with this!